高温糖化酒母和干酵母在机械化黄酒酿造中的应用比较

Comparison of the Application of High-temperature Saccharifying Yeast and Dry Yeast in Mechanized Production of Yellow Rice Wine

从清酒口感、出酒率、稳定性、成本等方面对比采用高温糖化酒母和干酵母作为发酵剂机械化酿造黄酒。同等条件下,安琪干酵母清酒出酒率高7%,清酒口感较纯和、苦味较少,干酵母酿造具有质量稳定、染菌风险较低、工艺简单、劳动强度低、设备利用率高等优点。生产等量基酒,采用干酵母的总成本比自制高温糖化酒母至少低5%。

High-temperature saccharifying yeast and dry yeast were used respectively for mechanized production of yellow rice wine. Wine taste, wine yield, wine stability, and production cost were compared between them. Under the same conditions, wine yield by Angel dry yeast was 7%higher with more enjoyable taste. Besides, the use of dry yeast had the advantages including stable wine quality, low bacteria-contami-nation risks, simple operation, low labor intensity, and high utilization rate of facilities etc. The total production cost of the use of dry yeast was at least 5%lower than the use of self-made saccharifying yeast for producing the same amount of base wine.